St. Paul daily globe., 1887-05-29

ehN o"iho oNci thc Iic anu SUI, anu IT,
move as soon as dissolved, and when
nearly cold beat to a stiff froth with an
egg beater, beat the whites of eggs
very stiff, and add the gelatine froth,
together with the juice of 3 lemons;
sugar to suit the taste, and beat the
whole thoroughly together; mould or
not as you wish; serve with whipped
cream.-MRs. f. l.. THOMPSON, b31
Cedar street. st. Paul. s8N,Aiss
steam Butter-One cup sour milk, not
quite halfcup sugar, the same Of butter,
l egg, l teaspoon cream of tartar, tea
spoon soda, cup of raisins, 2 cups of
hour; to be eaten with hot Sauce.-MRs.
NJ. E. BoYDEN, Hudson, Wis.
ChocOlate-Take / cup of sweet chOco-
late, cup of grated crackers, Icup of
sugar and eggs; beat the whites to
snow, and the yolks well beaten; then
beat them all together for half an hour
and grease the tins we'll; bake in hot
oven.-ANNIE SOLOMON, $50 Pleasant
avenue, ST. Paul. R~
One piece of sweet chocolate,
heaping tablespoons corn starch,
l pint sweet milk, q cup sugar; boil
mil milk, "a and when it boils put in the rest t
and let it cool; then put the whites of 2
eggs (beaten to frost) on top, or eat
with sweet cream.
Cottage-One teacup of white sugar,
13 cup of butter (Or little lesS), cup
sweet milk, egg, little nutmeg, l
pint of flour, teaspoons of baking
powder; rub the butter. sugar and eggs
together until light; add the nutmeg
and milk; stir the baking powder into
the flour while dry, and add just as the
pudding is to be put into the oven; bake
IN quart basin very slowly: bring to
the table hot, cut like cake and serve
Isr,.r %f.f fI,af Pol
lowing directions: Rub tablespoon Of
flour in little cold water until smooth,
then turn it into pint of boiling water,
letting it cook minutes, stirring con-
stantly; add sugar, salt and nutmeg to
suit the taSte.-MRS. EMMA MYERS, 1915
Western avenue, Minneapolis.
Fig-0ne and One-half pounds figs. q
pound bread crumbs, q pound Suet, 8
eggs; sweeten well with brow sugar;
just mOisten with milk; boil 3 or hours.
Mrs. J. j. PARKER, st. Paul.
Baked Green Gage-Cut cold baking
powder biscuit in thin slices, grease
small tin pan, put one layer of biscuit
and one of the green cages mashed in
till pan is g full; make custard of 1
cup OF milk and or eggs well beaten
and little cinnamon, pour over the
pudding; bake until done; to be eaten
with sweet cream or without.-MRS.
LOUIS MOFFETT. P. o. Box 324. Still
water, MINI.
Christmas Plum-One and one-half
pound raisinS, stoned, pound English
currants, pound suet, q pound sugar,
spice to taste, 3 eggs, 4 pound flour. y
and whisky, the juice of two lemons,
boil s hours, will keep good for 2
months. This will make 2 good sized
puddings. Mix the above all we'll to-
gether.-MRS. CHARLES TAYLOR, $50
Oakland avenue, st. Paul.
Maccaroni-Quarter of pound of mac
caroni broken into pieces an inch long,
pint of water, 1 tablespoonful of but
ter, large cup of milk, 2 tablespoon
fuls OF powdered sugar, grated peel of
q lemon, a little cinnamon and salt;
boil the maccaroni slowly in the pint of
water Tin a'dish set in Kettle of boiling
water) until it is tender; then add the
other ingredients; stir all together, TAX
ing care not to break the maccaroni
simmer 10 minutes; turn it out ON a deep
dish and serve with sugar and cream
Mrs A. MILLER, 356 Ramsey street, ST.
Paul.
COrnstarch-Let l pint sweet milk
come to a boil; add pinch of salt, 2
tablespoons sugar and tablespoons
cornstarch, dissolved in little milk;
lastly, the beaten whites of 8 eggs;
boil until it thickens; flavor with
serve with custard made of the beaten
yolks of eggs, pint OF milk sweetened
and fiavOred.-C. A. HECHTMAN, 276
Pleasant avenue, st. Paul.
Yankee-TO quart Scalded milk add
6 level spoons corn meal previously wet
up to stir easily, 15 cup syrup, pinch of
salt and cinnamon or nutmeg; stir all
together; set on back of stove some
time; stir often, then bake as long as
you can before dinner, the longer the
better.-MRs. S. f. WHITAKER, Point
Douglass, MINI.
PIES.
Cream-One cup sugar, egg beaten
well, 2 cups thick sweet cream, tea
spoon earn starch; flavor with vanilla;
bake in one crust.-MRS. j. G. HESSEI.,
Little Falls, Minn.
Cocoanut-One pint'milk, cup grated
cOcOanut, 2 eggs, sugar and spice to
taste.
Currant-One heaping cup of ripe cur
rants mashed, cup of sugar, 2 table
spoons of water, % tablespoons of flour,
the yOlk Of one egg, the white saved to
make morange for the top of the pie,
with little sugar.-ROsE NJ. BoYDEN,
Hudson, Mimi.
tablespOonfuls -four, l cup vinegar: mix
the eggs, sugar and -four together, then
add the vinegar.-NoRA HAVEN, Mel
vile, MINI.
Two eggs for 1 pie, l tablespoon
flour, % cup of sugar, table
spoons vinegar, tablespoons water, l
teaspOOnful lemon eXtract.-MARY
O'GORMAN, corner Rice and Central
avenue, st. Paul.
Mock Mince-One cup chopped rails
ins, cup sugar, l cup molasSeS, q cup
vinegar, pounded crackers, teaspoon
cloves, l teaspoon cinnamon, 19 nutmeg:
put little pieces of butter in after you
put in the crust, cup of hot water
poured on the crackers.-MRS. SARAH
HAssAN, Dundas, Mimi.
One and One-half cups brown sugar,
u cup New Orleans inolasses, y cup
vinegar, 2 cups stewed apples, cup hot
water, Is cup butter in the water, cup
raisins, cup currants, 22oyster crack
ers, teaspoon each cinnamon, cloves
and nutmeg.-MRs. A. w. BAsCoM, 4O1
Bates avenue, st. Paul.
Custard-Juice of lemon, / small tea
cup sugar, l teacup water, 2eggs,
tablespoonful corn starch, bake pastry
first, then cook the custard and pour
into pastry, beat the whites of eggs to
a froth and put on top, then put in oven
and brown slightly.-MRs. b. G. FRED
ERICK, 116 West Susan street, st. Paul.
Minn.
Custard-One quart of milk, A eggs,
tablespoonfuls of sugar, small nut
meg grated over the top--MRs. G. w.
CRoBARGER, Como Shops, St. Paul.
Lemon-Two lemons; crate the rinds:
eggs;, yolks and whites beaten sepa-
rately-whiteS for frosting; 8 heaping
tablespoonfuls of corn starch, 2 cups of
sugar; pie-plates of water; heat water
boiling hot and stir in corn starch, first
mixing it with little water, then re-
move from the stove and mix in the
other ingredients; bake the crust first;